As with many recipes, I found this on a blog somewhere in the internet-a-verse and after reading the recipe, I found many things wrong with it… She said nothing about how to prep the potatoes, never said what to do with the butter and the instructions were very vague. I am a trained chef, so I knew what to do with the gaps. When the 6 hours were done, the potatoes looked NOTHING like the girl’s photo. Also, they were colorless and lifeless. So I opted to turn on my broiler and put the potatoes under it to get some crisp and some color – and holy moley these are my new favorite potatoes.
So, if you see this recipe someplace else – ignore it! Use this one!!!
Yields 6 servings
4 Medium potatoes, Russet or 8 small red/yellow
1 Large onion, white thinly sliced
1/2 Pound bacon, uncooked or more as desired
2 1/2 Cups cheese, cheddar sharp grated
1 Each salad dressing mix, Hidden Valley Ranch
2 Tbls butter, unsalted
1/2 Cup onion, green sliced
1 to taste cooking spray, butter-flavored
Cook the bacon until it is just done but not too crisp. You can bake it in the oven (400 for 20 minutes) or chop it and fry it in a pan. Then drain. I prefer to slice it up and fry it in a pan and drain the fat off – I find this is faster and easier.
Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
Cut up the potatoes (8ths for large potatoes, 4th for small potatoes).
Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving ½ cup. Top with pats of butter.
Fold the overhang of the foil over the top of the potatoes to make a packet. Place the lid on the slow-cooker. This helps them to steam and cook perfectly. Cook on low for 4 to 6 hours in your slow cooker. If you left the potatoes in large pieces, it will take 6 hours.
Once finished, lift the foil out of the sow cooker with the potatoes in it, put into a baking dish and place under the broiler for 10 minutes. Top with remaining ½ cup cheese and let melt on the top.
Garnish with fresh green onions, if desired.